Winter can be a difficult time to stay on top of your eating plan, with the need to stay warm and cosy sometimes overriding the need to stay healthy with your eating choices!
- 2 1/2 lbs of lamb cubed into 1 1/2 inch cubes, rubbed with salt and pepper
- 2 medium onions coarsely chopped
- 4 tbsp coconut oil
- 4 cloves of garlic crushed
- 1 1/2 teaspoon of ground cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of cayenne pepper
- 1 cup of chicken or vegetable stock
- 14.5 oz can of drained diced tomatoes
- 1 cup of chopped dried turkish apricots or dried prunes
- 2 bay leaves
- 1/4 cup of toasted slivered almonds (optional)
- Brown your lamb pieces in 2 tbsp of oil for 2 – 3 minutes on a medium high heat and then transfer to your slow cooker.
- Reduce the head to medium, add another 2 tbsp of oil to the pan, the onions and a 1/4 tsp of salt and cook for approximately 5 minutes to soften the onions. Stir regularly to avoid too much browning.
- Add the garlic and cook for about 30 seconds until fragrant. Add the spices and stir evenly so the onions is evenly coated. Cook for about 2 minutes until the spices have become fragrant, making sure they don’t burn. I always have extra oil on hand in case the spices make the pan a bit dry.
- Add the broth while stirring through properly, loosening pieces from the bottom of the pan. Transfer to the slow cooker, add the remaining ingredients and stir everything together.
- Set the slow cooker to low for 6 hours.
- Remove the bay leaves before serving. This stew will rock your world on mashed sweet potato.